Yo yo all,I was making some bacon recently (honey bourbon, maple and pea meal) and decided to use my last belly to try a panchetta. I went with the recipe in rhulmans recipe. Here it is in the chamber;

ComradeQ wrote:Looks great! I too have used that recipe and it is really good, best one in that book imho

How is the drying coming along? I used red wine vinegar to wipe off any mold and liked the added element that it brought to the taste.

Thanks ComradeQ....the panchetta has been in the cabinet for 15 days now, however it still seems very soft...not firm at all. So i'm leaving it in for a while longer.I must say, that's the only think I dont like about the recipe in Charcaturie, i much prefer a % weight loss figure than the ambiguous "feel" approach. Otherwise I've enjoyed the book.

15 days seems 'early days', particularly for a rolled pancetta. I'd expect them to take a month to be at a stage where they could be served without cooking. I aim for at least 30%+ weight loss, but sometimes with 'good and fatty' bellies, have to settle for 20 - 25%.

Ok..so i couldn't wait any longer and had to cut into my pancetta Before you all start bestowing the virtues of patience upon me...keep reading.....

The reason for my decision was two fold...Firstly...the pancetta has been very slow to loose weight...giving me cause for concern.Secondly...i realized that Rhulmans recipe is not designed to eaten as a cold cut..rather it needs to be cooked. Which means I used Cure #1 not #2.The Pancetta has been in my cabinet (60F@50%) for just over a month. I lightly fried a sliver today and it was sure tasty, but (depending on if i make it through the night) i assume i shouldn't eat it uncooked? What are your thoughts?

Dingo wrote:Ok..so i couldn't wait any longer and had to cut into my pancetta Before you all start bestowing the virtues of patience upon me...keep reading.....

The reason for my decision was two fold...Firstly...the pancetta has been very slow to loose weight...giving me cause for concern.Secondly...i realized that Rhulmans recipe is not designed to eaten as a cold cut..rather it needs to be cooked. Which means I used Cure #1 not #2.

So??

Ok it seems that you have experienced the 'temperature swing/mood' -- it went slow instead of the faster rate -- it happens and believe me you learn to go with the flow If you had kept on drying until really firm you could have eaten as a cold cut -- I have always used cure #1and done long term -- now before anyone/everyone has a hissy fit I will state hear and now on this score long term cure #2 short term cure #1

The Pancetta has been in my cabinet (60F@50%) for just over a month. I lightly fried a sliver today and it was sure tasty, but (depending on if i make it through the night) i assume i shouldn't eat it uncooked? What are your thoughts?

Thanks Brican...i ended up slicing half of the pancetta for cooking and re-hung the other half for further drying....Here's breakfast this morning....pancetta, jalapeno & cheese sausage patties and eggs

The pancetta is awesome.....i've been a fool i should've been aging bellies like this from the beginning ( i went through 50lbs of bellies in the last 12 months and this is my first pancetta )